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Bourbon Barrel Oatmeal Imperial Stout All-grain
Color
Stats
OG1.100
FG1.024
IBU94
ABV9.80 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
A full bodied, complex RIS.
Submitted by gray_59 on 17-Jul-2008

Recipe Details
Tasting Notes Aroma is roasty. First sip is roasty, followed by a slight caramel sweetness, somewhat chewy. Warming on the midpalate and a bit of tannin from the oak in the finish.
Awards 3rd place 2008 Celtic Brew-off
Boil Volume 8.00 gallons
Boil Time 90 minutes
Batch Size 5.00 gallons
Yeast WLP 007 Dry English Ale (77% app. attenuation)
Primary Fermentation Plastic, 4 weeks
Secondary Fermentation Plastic, 1 week
Other Fermentation
Procedure Mash with 1.25 qt/lb in a large mashtun. Hold mash at 149 for 1 hour. Sparge. Boil. Add honey at 15 minutes left in the boil. Cool. Pitch. Don't get impatient. After fermentation subsides, rack to seconday on 1.5 oz Hungarian oak cubes (medium toast soaked in 4 oz Jack Daniels for 2 weeks)(add whiskey too). Let sit for one week then follow normal bottling proceedure. Let this one sit for a while and mature.
  Style Comparison
  Low   High
OG 1.075 1.100 1.095+
FG 1.018 1.024 1.030+
IBU 50 94 90+
SRM 20 50 40
ABV 8 9.80 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
65.9 % 15.00 British Two-row Pale 66.1 2.5
8.8 % 2.00 American Crystal 80L 7.9 80.0
8.8 % 2.00 Rolled Oats 5.8 2.2
8.8 % 2.00 Honey To make up for my efficiency and to lower the FG 8.1 1.5
4.4 % 1.00 Roasted Barley 3.4 450.0
2.2 % 0.50 American Chocolate 1.7 350.0
1.1 % 0.25 Black Patent 0.8 500.0
  22.75     93.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 2.15 Magnum Pellet 12.9 27.7 60 0.227 94.2
  2.15               94.0
Miscellaneous Ingredients
Weight/Units Name Notes
1.5 oz Hungarian Oak Cubes Med. Toast Soak oak in JD x 2 weeks
4 oz Jack Daniel's Ole No. 7